This is one of my all-time favorite recipes at Welcome Home. I have made it for years and it just keeps getting better. That’s because I change it up every time I make it.  Sometimes I add bacon or ham or anything else I have on hand. Most times I make it with just eggs and cheese. Whether it’s for breakfast, brunch, lunch or dinner, you will love this recipe!

Puffed Pastry Breakfast Stromboli

4 large Eggs

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

1 sheet frozen puff pastry, thawed

½ cup cheddar cheese, shredded

Preheat oven to 350 degrees.

Beat 3 eggs, salt and pepper in a bowl.

Melt butter in a skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet and cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. Remove eggs to large plate, cover, and refrigerate for about 15 minutes until cool.

Unfold puff pastry on lightly floured surface. Smooth out any seems with finger tips or a rolling pin.  Add the remaining egg to a small bowl and brush over pastry covering the entire surface.  

Place chilled scrambled eggs onto lower half of pastry, about 1/2 inch from edges.  Sprinkle top with cheese.  

Fold top half of pastry over filling; pressing down firmly on edges.  Crimp edges with fork to seal and place filled pastry onto ungreased baking sheet.  Cut three slits in the top of dough to allow steam to escape during baking.

Brush top of pastry lightly with remaining beaten egg.  Place in oven on middle rack making sure you have enough clearance beneath the top rack as puffed pastry will rise double the size.

Bake for 25-30 minutes or until golden brown.  Slice into three to four slices and serve.

NOTE:  Feel free to add crumbled bacon, diced ham, various cheese of your choice, spinach leaves, onions, peppers, etc.

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Roast Beef Sliders with Crispy Onions

These little Roast Beef and Provolone Sliders are always a big hit when I need something simple and quick.  The combination of tender roast beef on buttery sweet rolls with a little crunch is out of this world!  You probably should make a couple of pan because they go fast!   This is a keeper my friends!  

Roast Beef Sliders with Crispy Onions

1 1/2 sticks butter, melted

1 tablespoon poppy seeds
3/4 teaspoon dried minced garlic

1/2 tablespoon dried minced onion
1 package Hawaiian sweet rolls
1 1/2 pounds sliced thin, rare deli roast beef
2 cups crispy French-fried onions
1 pound sliced provolone

Preheat the oven to 350 degrees.  Butter the bottom of a 13 x 9 inch baking dish.  Stir together the melted butter, poppy seeds, dried garlic, and dried onion.

Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish.  

Layer the roast beef on top. I like to layer lots of beef for a thick juicy slider!  I also like to buy the beef slightly rare because it will bake in the oven.

Add a layer of  the provolone.  Add extra if you like lots of ooey gooey cheese. You can also add Pepper Jack or any other cheese you like.

Then add a layer of the onions.  I use French's Crispy Fried Onions but any brand will do. 

Carefully place the top section of the rolls on the sandwich stacks, keeping them attached to each other.  

Stir the butter mixture and then generously  brush over the tops of the rolls until entirely coated.

Bake, uncovered, until the cheese has melted and tops of the rolls are golden brown, 15 to 20 minutes.  

Cut between sliders with a large sharp knife and serve hot.

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Brown Sugar Meatloaf Sandwich

What can I say?  What is more all American than a classic meatloaf sandwich?  It is the ultimate comfort food and it gets better each day it waits for you in the refrigerator.  I keep mine simple.  No extras, no condiments, no lettuce or anything else.  Just the ketchup on the meatloaf between two slices of white bread. Now that's a sandwich! 

Brown Sugar Meatloaf Sandwich

1/2 cup brown sugar, packed 
1/2 cup ketchup 1 1/2 lbs lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup saltine cracker crumbs, finely crushed or use bread crumbs finely processed.
























Preheat oven to 350 degrees. Lightly grease a 5 x 9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. 

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Slice and serve with mashed potatoes and a side veggie.  The next day slice it up for a wonderful sandwich.  Remember, meatloaf only gets better each day! 










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Easy Shrimp Scampi with Pasta

You just can’t get any easier than this folks. I think it might have taken me all of 15 minutes from start to finish.  Easy enough to serve any time and yet fancy enough to serve your dinner guests.  I love this recipe and make it often.  By the way, leftovers are even better!

Easy Shrimp Scampi with Pasta

8 ounces pasta (linguine, spaghetti, angel hair)

2 tablespoons butter

2 tablespoons olive oil, divided

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

1/8 teaspoon crushed red pepper flakes, or more to taste

1/4 cup chicken stock (or use Chardonnay wine)

1/4 cup freshly squeezed lemon juice

1 teaspoon salt

¼ teaspoon black pepper

Zest of 1 lemon

2 tablespoons chopped fresh parsley leaves

1/2 cup freshly grated Parmesan

Shaved or grated Parmesan for garnish, optional

Cook the pasta according to package directions.  Remove from heat and drain well.

In a large skillet melt the butter and the olive oil over medium heat. Add the garlic and stir until just fragrant. 

Add shrimp in a single layer and sprinkle with salt and pepper. Sauté until shrimp just turn pink (about 2 min each side); don't overcook or shrimp will turn rubbery.

Stir in wine or chicken stock along with the lemon juice and season with salt and pepper, to taste.  Simmer for 2-3 minutes.  Add drained pasta, the lemon zest and parsley. Drizzle with additional extra virgin olive oil and toss well. 

Serve immediately, garnished with shaved or shredded Parmesan, if desired.

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Rotisserie Chicken and Vegetables

I use a lot of Costco Rotisserie Chickens for meals, sandwiches and casseroles I like to make.  One day I realized I still had a whole chicken still in the container in the refrigerator and I needed to use it right away.  So I came up with an idea to use the whole chicken and it has now become one of my favorite meals.  Love this recipe!

Rotisserie Chicken and Vegetables

1 refrigerated Rotisserie Chicken

4 medium unpeeled Yukon gold or red potatoes, cut into chunks

2 stalks celery, cut into chunks

4 medium carrots cut into chunks

1 medium yellow onion, chopped

salt and pepper

Preheat oven to 350 degrees. Arrange vegetables in a casserole dish and sprinkle with salt and pepper.

Remove chicken from refrigerator and place on plate. Scrape off the jellied juices from the chicken and the container. Put the juices into a small saucepan and heat on low heat until they are liquid. Pour the juices over the vegetables. 

Cut chicken into individual pieces, leaving skin on and arrange in between vegetables.  Or you can tear the chicken off in pieces, remove the skin, and arrange between the vegetables.  In the photos I show you both ways.  

Cover tightly with aluminum foil and bake in oven for about an 45-50 minutes or until vegetables are tender.  Serve and enjoy!

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